Paneer Pakoda

Paneer Pakoda with step-by-step photos and video recipe.

Well, who doesn’t love pakodas? We make pakoras with literally all the vegetables.

Paneer pakora is one of the favorites at home. It is crisp from outside and melt in mouth from inside.

Soft paneer chunks are dipped in gram flour batter and deep fried till crisp.

Paneer ke pakode makes for a great party starter or a tea time snack. Kids love it and it is super quick and easy to make.

Here is the foolproof recipe of how to make perfect paneer pakora.

While we are home with the entire family during monsoon this time, we all love to enjoy a plate of crisp hot pakoras while sipping on our chai.

This recipe of Paneer Pakoda is –

1. Perfect munching snack, especially during monsoon
2. A fried food
3. Crisp from outside, melt in mouth from inside
4. Super easy and quick to make

Video Recipe –

More Snack Recipes from my Kitchen –

Matar Ke Pakode

Corn Pakora

Cajun Potatoes

How to prepare for Paneer Pakoda –

Cut paneer into equal pieces. Dip them into lukewarm water for 10 mins. Strain excess water, add salt and set aside.

Finely chop coriander. Keep all the required ingredients for the batter ready.

How to make perfect pakoda batter?

In a mixing bowl, add besan (gram flour), rice flour, salt, turmeric powder, asafoetida (hing), carom seeds (ajwain). Give everything a nice mix.

Adding water in small quantity make batter, it should neither be too thick or runny.

To check the consistency, drop the batter from a height into the bowl, it should mix into the batter and should not form ribbons on the surface.

How to make Paneer Ke Pakore –

Dip paneer cubes in the gram flour batter and deep fry in hot oil till crisp.

You may also like –

Matar Paneer Pulao

Bread Pakoda

Masala Poori

Things to remember while making Paneer Pakoda Recipe –

1.The consistency of batter is the key while making pakodas. Make sure it is neither too thick or runny.
2. Use very soft paneer for this recipe.
3. Keep the temperature of oil in check. It should not be too hot or cold. Drop a tiny piece of batter into the oil, it should rise immediately. This is the sign of right temperature.
4. Tastes best while it is hot.
5. Rice flour helps in making the crust crispier, do not miss adding it.

Step by Step Method to make Paneer Pakoda at Home –

Prepare batter –

1. In a mixing bowl add besan rice flour, salt, turmeric powder and asafoetida.

2. Give everything a nice mix.

3. Adding water in small quantity make batter. It should neither be too thick or runny.

4. While pouring batter from a distance into the bowl, it should gently mix in the batter and not form ribbons on the surface.

5. Just when it starts to mix in the batter, that’s the right consistency. Do not add any more water to it now.

6. Whisk it for 5 mins. Let it rest for 10 – 15 mins.

Prepare Paneer Chunks –

7. Cut paneer into bite size cubes.

8. If the paneer is hard, dip it into luke warm water for about 10 mins.

9. Drain all the excess water, sprinkle salt and set aside.

Fry Pakoras –

10. Heat oil in a kadai. Dip the tiny drop of batter in the oil to check the temperature. It should rise immediately.

11. Add coriander leaves to the batter and give it a nice mix. (optional).

12. Dip paneer cubes in batter, one by one and deep fry in hot oil till golden brown.

How to serve Paneer Pakora –

Paneer Pakora makes for a great tea time or munching snack. Serve them hot  with mint coriander chutney, tamarind chutney or ketchup.

You can also serve it with a complete Indian meal as a side dish.

If you try this recipe, please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter

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Paneer Pakoda

Paneer Pakoda is deep fried snack, melt in mouth from inside and crispy from outside. Super soft paneer cubes are dipped in gram flour batter and deep fried till crisp.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Snacks

Cuisine Indian

Servings 2 People

Ingredients

  

• 1 Cup Besan
• 1/4th Cup Rice Flour
• Salt to taste
• 1 Tsp Carom Seeds (Ajwain)
• 1 Tsp Turmeric Powder
• 1 Tsp Asafoetida (Hing)
• 2 Tbsp Coriander leaves
• 400 gms Paneer

Instructions

 

Prepare batter –

• In a mixing bowl add besan rice flour, salt, turmeric powder and asafoetida.
• Give everything a nice mix.
• Adding water in small quantity make batter. It should neither be too thick or runny.
• While pouring batter from a distance into the bowl, it should gently mix in the batter and not form ribbons on the surface.
• Just when it starts to mix in the batter, that’s the right consistency. Do not add any more water to it now.
• Let it rest for 10 – 15 mins.

Prepare Paneer Chunks –

• Cut paneer into bite size cubes.
• It the paneer is hard, dip it into luke warm water for about 10 mins.
• Drain all the excess water, sprinkle salt and set aside.

Fry Pakoras –

• Heat oil in a kadai. Dip the tiny drop of batter in the oil to check the temperature. It should rise immediately.
• Add coriander leaves to the batter and give it a nice mix. (optional)
• Dip paneer cubes in batter, one by one and deep fry in hot oil till golden brown.
• Do not stir a lot. Keep regulating the temperature of oil.
• Strain excess oil on a kitchen towel.

Video

Notes

• Rest batter well, before use.

• Regulate the temperature of oil.

• Adjust the spices as per taste.

• Serve hot.